Roasted Brussels Sprout, Mushroom and Kale Salad

Roasted Brussels Sprout, Mushroom and Kale Salad

We love Brussels sprouts – they are so much more than a simple Christmas side. Try them in this delicious winter salad recipe…

Roasted Brussel Sprout, Mushroom and Kale Salad

Serves 4


  1. 1.5 kg of Brussels sprouts, trimmed
  2. 2 onions, quartered
  3. 2 cloves of garlic, crushed
  4. Seasoning
  5. 1tsp paprika
  6. 1cm ginger, grated
  7. 1 tbsp soy sauce, plus extra for dressing
  8. 1 tsp dark brown sugar
  9. 1 tbsp olive oil
  10. A knob of butter
  11. 400g mushrooms, roughly chopped
  12. 400g kale, roughly chopped
  13. A handful walnuts, roughly chopped



Turn the oven to Gas mark 6/200C. Arrange the sprouts onto a baking tray along with the onion quarters and garlic. Season well, add the paprika, ginger, soy sauce, dark brown sugar and drizzle over the oil. Pop the tray into the oven for around 25-30 mins, or until the sprouts turn golden and are tender when pierced with a knife. Once cooked, set to one side.

In a separate saucepan, heat the butter on a moderate flame. Pour in the mushrooms, sautéing for 5 mins or until brown. Once the mushrooms turn brown, add the kale and cook for 3 mins, or until it begins to wilt.

Combine the roasted vegetables with the mushrooms and kale. Serve up with an extra splash of soy sauce, and the chopped walnuts as a garnish.

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